Peach Tartlets Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
• Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
• Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
• Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
• Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
• Bake in the preheated oven until golden and bubbling, about 15 minutes.

Steps:

• Preheat oven to 375 degrees.
• Place pie crust on a parment paper lined cookie sheet.
• Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
• "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
• Fold the lip of the pie crust over the edge of the peaches.
• Coat the edge of the crust with milk.
• Bake 35 minutes or until mixture is bubbly and crust is golden brown.
• Allow to set before serving.
• (If your crust bakes faster than your peaches, just cover the it with some foil.).

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball. , Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice., Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 5-inch cutter, cut 12 rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2-inch tart pans with removable bottoms. Trim edges with scissors, a paring knife, or a rolling pin. Place tart pans on a baking sheet. Chill for 30 minutes.
• Using a slotted spoon, remove peaches from poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
• In a medium bowl, whisk together the egg and sugar until thick and pale yellow. Add the flour and salt, and whisk until smooth. Whisk in the cream and cognac. Spoon custard around peaches in tart shells. Sprinkle lightly with sugar. Bake until the custard is puffed and golden, about 35 minutes. Transfer to wire racks to cool. Serve at room temperature.

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a medium ovenproof nonstick skillet over medium-high heat. Stir in the sugar and salt until it looks like wet sand. Reduce the heat to medium and add the peaches. Cook, shaking the skillet, until the syrup is dark brown, 10 to 15 minutes.
• Meanwhile, trim the corners from the puff pastry to make a round. Remove the skillet from the heat and top the peaches with the puff pastry, tucking in the edges; cut three 2-inch slits into the top.
• Bake until browned on top, about 30 minutes. Let cool 10 minutes in the skillet, then invert onto a rimmed serving plate.

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

Steps:

• Brush the insides of 8 fluted tartlet cases (preferably loose-bottomed, about 6-7cm in diameter) lightly with a little oil, then line the bases with discs of non-stick baking paper. Dust the worktop lightly with sifted icing sugar and roll the marzipan out to the thickness of a £1 coin. Cut out eight circles using an 9.5cm cutter (use a small saucer as a template if you don't have a large enough cutter), re-rolling the marzipan trimmings if necessary.
• Fit the marzipan circles into each tartlet case, pressing lightly into the sides. If you have time, leave them to dry out overnight, uncovered, in the fridge.
• Using a blowtorch, brown each case evenly until it turns a caramel colour. Wait a few moments to cool until the marzipan starts to harden before turning out. These can be made up to 4-5 days ahead and stored in an airtight container.
• Heat the sugar and 500ml water slowly in a saucepan until the sugar starts to dissolve, stirring once or twice. Meanwhile, peel 3 or 4 strips of zest from the lemon using a swivel peeler, and drop into the sugar and water. When the sugar has dissolved, bring the mixture to the boil, then boil for about 5 minutes so you have a medium-strength syrup. Pick out a good handful of small basil leaves and reserve for decoration. Put the rest of the basil leaves and stalks into the hot syrup.
• Make a small criss-cross on the top of each peach (this helps the skins burst when cooking, so they are easier to peel). Slip the peaches into the syrup so they fit quite snugly together in a single layer. Cover with foil, then poach on a low heat for 15-20 minutes, depending on the ripeness, checking if done with the tip of a sharp knife. Remove the peaches to a bowl with a slotted spoon and leave to cool.
• When cool enough to handle, peel the skin off each peach. Cut in half and twist to separate the halves then remove the stones. Strain the syrup back over the peaches and allow them to cool to room temperature so they take on the flavour. You can do this overnight if you want to get ahead, but return to room temperature.
• Thaw the ice cream for 15-20 minutes then beat it until slightly slushy. Scoop the softened ice cream into a large piping bag fitted with a medium star-nozzle and, working very quickly, pipe a nest of ice cream into the tartlet cases (or drop spoonfuls into each case to cover). Return the cases to the freezer and freeze until the ice cream is firm - allow at least an hour. Or they can now be frozen for up to 2 days.
• Whizz the raspberries in a blender. Start on low and gradually increase, adding 4 tbsp syrup to thin a little. Add alcohol. Pour through a fine sieve into a bowl, rubbing with the back of a spoon. Add lemon juice and icing sugar to taste if needed.
• Just before serving, remove 8 of the best peach halves from the syrup. Put the frozen filled tartlet cases onto 8 small plates and leave for about 5 minutes to soften. Sit a peach half on top of each tartlet. Arrange the reserved raspberries and basil around each tart. Spoon a little Melba sauce over each peach, but don't flood them. Finish with a light sifting of icing sugar and serve immediately, handing round extra sauce in a small jug.

Steps:

• Combine water, 2 tablespoons honey, 2 tablespoons sugar and vanilla in medium skillet. Stir over medium-low heat until sugar dissolves. Add peach halves; cover and simmer 3 minutes. Turn peaches over; cover and simmer until just tender, about 3 minutes longer. Using slotted spoon, transfer to plate. Cool. Simmer syrup until reduced to 3 tablespoons, about 2 minutes.
• Preheat oven to 400°F. Line large baking sheet with foil. Roll out pastry on floured surface to 17x11-inch rectangle, and 1/8-inch thick. Cut into six 4 1/2x5 1/2-inch rectangles. Cut off 1/2-inch-wide strip from each side of 1 rectangle. Brush strips with beaten egg. Place 2 long strips, egg side down, atop long edges of rectangle. Place short strips, egg side down, atop short edges, trimming to fit. Repeat with remaining rectangles.
• Place pastries on baking sheet. Spread 1 teaspoon honey over bottom of each. Slice each peach half thinly; fan slightly. Place 1 half in center of each pastry. Top each with 1 teaspoon sugar.
• Bake tartlets until crust is golden, about 25 minutes. Immediately transfer to rack; cool. Rewarm syrup until liquefied. Brush peaches with syrup.
• Beat cream, honey and vanilla in bowl to soft peaks. Serve tartlets with honey cream.

Steps:

• Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

Steps:

• Make pastry:
• Cut butter into bits and freeze. In a food processor pulse together flour, sugar, and salt. Add frozen butter and pulse mixture just until it resembles coarse meal. Add 4 tablespoons ice water and pulse until barely combined. Transfer dough to a bowl and stir in just enough ice water to form a ball. Flatten dough into a 6-inch disk. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 1 day.
• Make filling:
• In food processor blend filling ingredients until very smooth. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before using.
• Halve dough. On a lightly floured surface roll out 1 piece of dough (keeping other piece chilled) into a 12-inch square (about 1/8 inch thick). Using a 5-inch saucer or plate as a guide, cut out 4 rounds and transfer to a baking sheet. Roll and cut out 4 more rounds from remaining dough in same manner, transferring to another baking sheet. Prick rounds all over with a fork and chill 30 minutes.
• Preheat oven to 375°F.
• Halve and pit peaches and slice thin. Spread each round evenly with about 1 1/2 tablespoons filling, leaving about a 1/4-inch border, and arrange peach slices, overlapping slightly, over filling. Cut butter into bits. Sprinkle each tart with about 1/2 tablespoon sugar and dot with butter. Bake tarts in upper and lower thirds of oven, switching position of sheets halfway through baking, 25 to 35 minutes, or until crusts are golden and peaches are tender.
• Serve tarts warm with accompaniments.

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peaches, sugar and flour; toss to mix.
• Add lemon juice and stir to combine.
• On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
• Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
• The fruit will be stacked high but will reduce in volume as it cooks.
• Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
• Dot the top of the fruit with the butter pieces.
• Bake until the pastry is puffed and golden brown, about 30 minutes.
• Do not undercook.
• Cut into wedges and serve hot.